Potted stilton recipe
One year, as usual I had the ubiquitous leftover Stilton cheese sitting in my larder. You know what it’s like – you buy too much in the pre-Christmas shopping fest and then you’re left with the stinky stuff and no real desire to eat it.
I hate waste and rarely chuck anything away. My fridge is testament to this. So I did what hundreds of sensible cooks have done before me – potted the beggar!
Mixed with some apple, livened up with some lemon and softened by cream, potted Stilton made it into my top ten favourite dishes. Completely scrumptious with a warm chutney on a crisp cracker and a large glass of rich red wine.
Ingredients
- 350 g Stilton cheese
- 1 Large dessert apple, peeled
- 1 Small cooking apple, peeled
- 1 Grated zest and juice of ½ lemon
- 5 tbsp Single cream
- 1 Pinch of freshly ground black pepper
- 12.3 oz Stilton cheese
- 1 Large dessert apple, peeled
- 1 Small cooking apple, peeled
- 1 Grated zest and juice of ½ lemon
- 5 tbsp Single cream
- 1 Pinch of freshly ground black pepper
- 12.3 oz Stilton cheese
- 1 Large dessert apple, peeled
- 1 Small cooking apple, peeled
- 1 Grated zest and juice of ½ lemon
- 5 tbsp Single cream
- 1 Pinch of freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Crumble the Stilton into a medium mixing bowl.
- Grate both apples onto the Stilton. Add the lemon zest and juice and stir well to prevent the apples from browning. Add the cream and season with a little black pepper. Mix well.
- Spoon the mixture into a serving dish and serve with crackers or spread it on some squidgy warm bread rolls and serve with Pear and cranberry chutney.
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